Avocado Vinaigrette

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Cooking time: None
Prep time: About 5 minutes

Makes: 12 servings of 2 Tbsp. each

    

Ingredients

• 1 cup         ripe avocado ( 1 large one)
• 1/4 cup       balsamic vinegar
• 1/4 cup       extra virgin olive oil

    

Directions

1. Cut avocado in half. Twist out the pit. Spoon pulp into a bowl.
2. Add vinegar and mash avocado with a fork until fairly lump-free.
3. Add olive oil and blend.

You can store it in the refrigerator for up to 2 weeks in a closed jar. Stir before using.

Also good as a dip for chips.

 

Inspired by a ripe home-grown avocado received from our next-door neighbor.

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